Steaks

16 oz boneless ribeye. the biggest steak with offer is juicy, rich, and packed with flavor.

16 oz bone-in ribeye, same as the delmonico but even juicier, richer, and, somehow, more flavor

12 oz center cut is perfectly-marbled and tender.

8 oz center cut tenderloin is tender, buttery, and melts in your mouth.

slow roasted until it’s extra tender and juicy. served with au jus.

slow roasted until it’s extra tender and juicy. served with au jus.

8 oz steak. similar to the New York strip in its marbling and tenderness.

braised until it melts in your mouth. served with beef reduction sauce.

12 oz bone in chop. juicy and savory. recommended medium.

8 oz flat iron topped with shrimp scampi.

served over garlic smashed potatoes and grilled asparagus. topped with mushroom ragu and bleu cheese crumble.